Cajun Mac and Cheese
Step up your mac and cheese game with a recipe for Cajun Mac and Cheese. Andouille sausage, bell pepper and a kick of heat makes it perfect
Equipment
- Wooden Spoon
- Chef's Knife
- Cutting Board
- Saute Pan
Ingredients
- 1 Pound Andouille Sausage
- 1 Red Bell Pepper Diced
- 1 Green Bell Pepper Diced
- 1 Pound Dried Pasta Elbows or Cavatappi preferred
- ½ Cup Butter
- ¼ Cup Flour
- ½ Cup Milk
- 2 Cups Half and Half
- 2 Cups Shredded Cheddar Cheese
- 1 Cup Shredded Cheddar Jack Cheese
- Salt
- Pepper
- 2 Tsp Old Bay Seasoning
- 1 Tsp Ground Mustard
Instructions
- Sautée Sausage in a nonstick skillet until cooked through. Slice and set aside.
- Cook pasta per package instructions until al dente. Set aside.
- In a large pot or dutch oven, melt butter over medium heat. Add flour and stir together until fully incorporated. Cook roux until flour is cooked through and it has a slight nutty aroma.
- Slowly add milk to roux mixture, whisking together so that it is smooth and fully blended together. Add is half and half.
- Whisk in cheese and stir until fully incorporated. Let simmer for several minutes until sauce thickens.
- Add in seasonings and salt and pepper to taste.
- Add pasta, sausage and bell pepper to the sauce mixture and adjust seasoning as desired. Serve and enjoy!
Nutrition
Calories: 954kcalCarbohydrates: 63gProtein: 37gFat: 60gSaturated Fat: 30gCholesterol: 175mgSodium: 1093mgPotassium: 636mgFiber: 3gSugar: 4gVitamin A: 1905IUVitamin C: 42.5mgCalcium: 416mgIron: 2.7mg
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